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Plant Based Blueberry Protein Muffins

Ingredients Needed:

  • 2 flax eggs (2 Tbsp ground flaxseed + 5 Tbsp water)
  • 1 1/4 cup dairy-free unsweetened yogurt 
  • 2 medium ripe bananas (mashed)
  • 2 cups rolled oats
  • 1/3 cup Muscle Protein’s Vegan Protein Platinum
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup Blueberries


      1. Preheat oven to 200°C .

      2. Lightly grease each slot of a standard muffin tin.

      3. Prepare flax eggs in a small bowl, by mixing together the ground flax & water. Set aside about 10 minutes. It will thicken up and become gel-like.

      4. When the flax eggs are ready, add all the ingredients (except the blueberries) into a high-powered blender. Blend until smooth, about 1-2 minutes. Scrape down sides as needed.

      5. Once completely blended, add blueberries into the mixture.

      6. Pour mixture into each slot about 3/4 of the way full.

      7. Bake for 15-18 minutes, until lightly golden brown and cooked in the centre.

      8. Let muffins cool for 10 minutes in the pan before transferring them to a cooling rack, then cool for another 10-15 minutes. The muffins might flatten out a little bit...it's normal.


    If you decide to make these yummy muffins, let us know how you like this recipe! Try it out today with our Muscle Protein shakes. 

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